Chicken cacciatore pie (for two)
2 serves
15 m
35 m
Ingredients
- 2 teaspoons olive oil
- 325 g chicken thigh fillets, trimmed of fat, chopped
- ½ onion, chopped
- 100 g mushrooms, sliced
- ½ large red capsicum, chopped
- 1 tablespoon no added salt tomato paste
- 1 small clove garlic, crushed
- ½ x 400 g can no added salt canned tomatoes
- ½ cup salt reduced chicken stock
- 1 tablespoon sliced Kalamata olives
- ½ teaspoon dried Italian herbs
- Salad leaves, to serve
Topping
- 65 g wholemeal bread roll, cut into 5 mm slices
- 3 teaspoons olive oil
- 1 tablespoon grated parmesan
Method
Step 1
Heat oil in medium, deep frying pan over a medium-high heat. Add chicken. Cook, turning occasionally, for 5 minutes or until light golden. Remove from pan. Set aside.
Step 2
Add onion, mushrooms and capsicum to same pan. Cook, stirring, for about 3 minutes, until lightly browned. Add tomato paste and garlic. Cook, stirring, for a further 1 minute.
Step 3
Return chicken to pan. Stir in tomatoes, stock, olives and herbs. Bring to the boil. Reduce heat and simmer for 10-12 minutes, until sauce has thickened. Transfer to a medium ovenproof dish (5-cup capacity).
Step 4
For topping, brush bread slices with olive oil, then place over chicken mixture, overlapping slightly. Sprinkle with parmesan.
Step 5
Bake in a 200 °C preheated oven for 12 minutes or until topping is crisp and golden. Serve with salad leaves.
Tips
- For a touch of spice, add ½ teaspoon dried chilli flakes to the chicken mixture.
- To make individual pies, divide chicken mixture into 2 small ovenproof dishes (about 375 ml capacity).
- For a change, replace salad leaves with steamed green vegetables of your choice.